Plated Dinner Bronze 2

1st course

Baby spinach salad, crisp pancetta, blood oranges and peppered strawberries
served with raspberry cordial vinaigrette
Butternut squash bisque with cinnamon crème fraiche

2nd course

Osso Bucco simmered with a rich aged balsamic demi glaze served with
saffron spatzle and market vegetable
Honey glazed Artic Char crusted with pumpkin and sesame seeds
accompanied by sweet potato puree and root vegetables

3rd course

Valley apple crisp, cinnamon gelato, golden raisin sauce
Vanilla bean cheesecake with fresh fruit compote

Dark roast coffee and tea service

Unni’s Famous Florentines